Double-Barrel Cocktail

19th Century Manly Evening Cocktail
13 jig Sweet vermouth (Suggest Carpano Antica Formula)
13 jig Dry vermouth (Suggest Dolin)
13 jig Whiskey (Rye most likely was used in 1900)
2 ds Bitters, Angostura
2 ds Orange bitters (Suggest Regan's)
Instructions
Mixing-​glass half-​full fine ice, two dashes Angostura bitters, two dashes orange bitters, one- third jigger French vermouth, one-​third jigger Italian vermouth, one-​third jigger whiskey. Mix and strain into cocktail-​glass.
Notes
One-third of a jigger is only 1 Tablespoon. Cocktails at the end of the 19th century were smaller than today's so instead of using 1/3 of a jigger one can use 1 ounce each of sweet vermouth, dry vermouth and whiskey and increase the bitters to 4 dashes each for a contemporary size cocktail (i.e., 3 ounce)
History
The original recipe does not identify the brand of vermouth or the type of whiskey. Based on the date of publication, rye whiskey was most likely used.
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